Recipe adapted from Bahner Farm
Napa Cabbage & Hakurei Turnip Slaw
This crisp, refreshing slaw combines Napa cabbage, Hakurei turnips, radishes, and garlic scapes with a bright honey-lime dressing. It's a colorful side dish that's full of fresh garden flavor and pairs well with grilled meats, sandwiches, tacos, or picnic meals.
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Ingredients
- 4 cups Napa cabbage, thinly sliced
- 2 Hakurei turnips, grated
- 4 radishes, thinly sliced
- 2 garlic scapes, thinly sliced
- ¼ cup fresh cilantro, chopped
- Juice and zest of 1 lime
- 1 tablespoon honey
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon white vinegar (optional)
Directions
- In a large bowl, combine Napa cabbage, grated turnips, sliced radishes, garlic scapes, and cilantro.
- In a small bowl, whisk together lime juice, lime zest, honey, olive oil, salt, pepper, and white vinegar (if using).
- Pour dressing over the vegetables and toss until evenly coated.
- Refrigerate for at least 15–30 minutes before serving to allow the flavors to blend.
- Toss again just before serving.
PREP TIPS: No need to peel Hakurei turnips—the skin is thin and edible. Simply wash and grate. Also, if you’re comfortable with it, use a mandolin slicer for very thin cabbage and radish slices. You can also use a salad spinner if washing produce right before making your slaw.
